Chicken Pho with Spinach

4
Easy
Dinner

Characteristics

Without nuts Under 30 minutes

Nutritional Facts Per Serving

310
Calories
22 g
Protein
42 g
Carbs
2 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 310
  • Lipides 6 g
    • Saturated fat  1 g
  • Cholesterol 50 mg
  • Sodium  1110 mg
  • Carbs 42 g
    • fiber  2 g
    • Sugar  0 g
  • Protein 22 g

Ingredients

  • 4 cups (1 L) reduced sodium beef broth
  • 2 tsp (10 mL) fish sauce
  • one 2-in. (5-cm) piece fresh ginger, thinly sliced
  • 1/2 star anise
  • 1 cinnamon stick, about 3-in. (8-cm) long
  • 6 oz. (175 g) broad flat rice noodles (approx. 1/2-in./1-cm wide)
  • 1 1/3 cups (325 mL) shredded rotisserie chicken
  • 4 cups (1 L) loosely packed Compliments Organic Baby Spinach
  • 2 cups (500 mL) bean sprouts
  • 1/4 cup (60 mL) finely chopped fresh cilantro
  • 1 Thai red chili, seeded and thinly sliced (optional)

Method

  1. Combine broth, 1 cup (250 mL) water, fish sauce, ginger, star anise and cinnamon stick in saucepan; bring to a boil. Reduce heat to medium-low. Cover and simmer 10 min. until fragrant. Remove and discard ginger, star anise and cinnamon stick. 
  2. Meanwhile cook rice noodles according to package directions. Drain and divide among 4 bowls. Top with chicken, spinach and bean sprouts. Pour hot broth mixture over top. Sprinkle with cilantro and chili, if using, to serve.
Tips:
• Substitute cilantro with mint or Thai basil.
• Substitute with vermicelli rice noodles, if preferred.
• Wear latex gloves to protect your skin when slicing Thai red chili.

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